Chicken Noodle Soup

16 cups (4 qts) canned chicken broth

1 3 1/2 lb chicken cut into 8 pieces (or you can buy a rotisserie chicken and chop meat)

1 onion, chopped

3 cloves garlic, chopped

2 carrots, chopped

3 stalks celery, chopped

2 Tbs butter

1 cup sliced mushrooms

1 Tbs. fresh lemon juice

8 oz dried wide egg noodles (I buy Grandma's egg noodles in frozen section of grocery)

1/2 cup finely chopped fresh parsley

Combine chicken broth and chicken in a large pot. Bring to a boil. Reduce heat, cover partially and simmer until chicken is cooked through, about 20 minutes. Using tongs, transfer chicken to a large bowl. Cool chicken and broth. Discard skin and bones from chicken. Cut meat into bite sized pieces and set aside. Spoon fat off of broth. (If using a rotisserie chicken, skin and bone and cut up meat).

Return broth to simmer. Add onion, carrots, celery and garlic. Simmer vegetables until soft, about 8 minutes.

Melt 2 Tbs. butter in heavy large skillet over med-high heat. Add mushrooms and saute until beginning to brown, about 5 minutes. Stir in lemon juice. Add mushrooms to broth, stir in noodles, parsley and reserved chicken. Simmer until noodles are tender. Season soup with salt and pepper.

Serves 12

Great with chopped kale and swiss chard or other greens.